Summer Weizen (All Grain) 11 Gallons

Summer Weizen
(All Grain) 11 Gallons

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This Homebrew Recipe was added by Midwest Brewer on August 27, 2001 at 11:53:38:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: WYeast 1010 - American Wheat
Yeast Starter: 1/2 Gallon
Batch Size: 11 Gallons
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: ~5 %
Total Grains: 20#
Color: ~4
Extract Efficiency: 75 %
Hop IBU's: ~16
Boiling Time: 75 min
Primary Fermentation: 1 week @70 degrees
Secondary Fermentation: 2 weeks @68 degrees
Additional Fermentation: 2 weeks cold condtioning

Grain Bill:


         Amount     Name                          Origin        Gravity Color
-----------------------------------------------------------------------------
 50.0    10.00 lbs. Wheat Malt                    Germany        1.039     2
 25.0     5.00 lbs. Briess 2-Row                  U.S.           1.035     2
 12.5     2.50 lbs. Franco Belges Munich          France         1.038     8
 12.5     2.50 lbs. Flaked Wheat                  USA            1.034     2

Hop Bill:

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Tettnanger Tettnang Whole 3.30 10.9 45 min.
2.00 oz. Tettnanger Tettnang Whole 3.30 5.9 15 min.

Mash Schedule:

Mash Schedule
-------------
Mash Type: Multi Step

Qts Water Per LBS Grain: 1.25 Total Qts: 25.00

Acid Rest Temp : 108 Time: 15
Protein Rest Temp : 122 Time: 15
Intermediate Rest Temp : 134 Time: 15
Saccharification Rest Temp : 151 Time: 90
2nd Sacc Rest Temp: 158 Time: 15
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 60

Brewers Notes:

Add 1/2# of rice hulls to the mash. Hit all the steps so your lauter is not difficult.